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Categories:
yogurt light mayonnaise apple cider vinegar onion sugar celery seeds green cabbage red cabbage green bell pepper carrots fresh dill
Viewed: 10 - Published at: 4 years agoIngredients
- 1/2 cup plain low-fat yogurt
- 1/3 cup light mayonnaise
- 3 tablespoons apple cider vinegar
- 2 tablespoons grated onion
- 1 teaspoon sugar
- 1 teaspoon celery seeds
- 3 cups thinly sliced green cabbage
- 3 cups thinly sliced red cabbage
- 1/2 large green bell pepper, thinly sliced into strips
- 1/2 cup coarsely grated peeled carrots
- 2 tablespoons chopped fresh dill, divided
Method
- Whisk yogurt, mayonnaise, vinegar, onion, sugar, and celery seeds in large bowl to blend.
- Add green and red cabbage, bell pepper, carrots, and 1 tablespoon dill.
- Toss to blend.
- Season salad to taste with salt and pepper.
- Cover and refrigerate 1 hour.
- (Can be made 2 hours ahead.
- Keep refrigerated.
- Toss to blend before using.)
- Sprinkle salad with remaining 1 tablespoon dill and serve.
